Best Yorkshire Pudding Recipe
Britons love Sundays as they get to enjoy a sumptuous meal of roast beef and delicious Yorkshire puddings. The traditional way of enjoying such a pudding is by lavishing it in rich gravy. The family can then start feasting on the vegetables and meat. However, you do not have to wait Sundays to enjoy such a feast. You can also create a homemade Yorkshire pudding that your family will love. Here’s the best recipe you can try.
Yorkshire pudding recipes only call for four basic ingredients. They are flour, eggs, oil or lard, and milk. Some people love to substitute lard with butter. Unfortunately, butter does not have a high smoking point. The process of making Yorkshire pudding requires high heat. It is for this reason that lard is the best fat to use. Other people will use vegetable oil. For the more adventurous, beef dripping is a worthy substitute.
The following are the ingredients you will need when you want to learn how to make Yorkshire pudding.
- 1 cup and 2 teaspoons of all-purpose flour, about 5.25 ounces
- 4 pieces of large eggs, about 7 ounces
- ¾ cup of whole milk, about 6 ounces
- 1 tablespoon and 2 teaspoons of water, about 0.85 ounces
- ½ teaspoon of Kosher salt
- ½ cup of lard, vegetable oil, shortening, or beef drippings
If you noticed, it is critical to get the right measurements. Too much flour can result in a very dense and very heavy pudding. Too few eggs and the pudding will not rise as high as the classic Yorkshire pudding. Too much milk can make the batter runny or watery.
If you are going to use low-fat or skim milk, you can remove the water from your ingredient list. Increase the amount of milk to 7 fluid ounces. This is equivalent to a cup of low-fat milk, less 2 tablespoons.
Here’s the actual procedure of how to make Yorkshire pudding:
- Make the batter
Get a large mixing bowl and crack the eggs into the bowl. Add the water, milk, and Kosher salt. Get your wire whisk and mix well. It would be best to use a portable beater. Let the mixture rest for 10 minutes at room temperature.
Get a fine sieve and pour the flour through it and into the egg-milk mixture. Passing the flour through a sieve will help minimize lumps. Whisk the mixture to blend it well. What you want to achieve is a lump-free batter. It should resemble a thick cream. If you are not sure whether there are lumps or none, you can pass the Yorkshire pudding batter through cheesecloth or a fine sieve.
- Let the batter rest
One of the secrets to making the best homemade Yorkshire pudding is to let the batter rest overnight. Most Britons let it rest in the refrigerator for up to three days. Of course, if you cannot wait that long, 30 minutes in the refrigerator should be fine.
Resting the batter overnight allows it to achieve its desired height when baked. The longer the resting period, the taller is the Yorkshire pudding.
- Pour into tins
Before you start pouring the batter into tins, preheat your oven to about 450 degrees Fahrenheit. Divide your beef drippings or lard to cover the number of tins you will use for making this traditional Yorkshire pudding recipe. Put the lard into each tin. Preheat the pudding tins for about 10 minutes or until you notice the lard is already smoking hot.
Remove the pudding pans from the oven and place them on a heat-proof surface. Divide your batter into the number of tins. Pour batter into each tin. Do not overfill the tins. It is best to fill it about a third to half of the depth of the tin only. Pouring more batter can make the pudding rise too fast. This can also make it collapse a lot sooner than necessary.
- Bake the pudding
The secret to a successful Yorkshire pudding is to always put cold batter into a very hot oven. Bake the pudding for 20 minutes or until you see them turn golden brown. Do not open the door of the oven. This is crucial as the sudden drop in temperature can lead to the collapse of the puddings.
You can serve this Yorkshire pudding straight from the oven. If not, you can allow them to cool completely, before storing them in zipper-lock freezer bags. Store them in your freezer and you can have a delicious treat that can last 3 months. When you’re ready to eat them, you can reheat the puddings in a very hot toaster oven.